Make these savory pancakes and serve as a side dish to grilled meats. Or set them out on a platter and serve as an appetizer.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
bake:
20 mins at 450°
cook:
4 hrs
Servings:
8
Max Servings:
10
Yield:
32 pancakes
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Smoked Corn Cakes with Tomato and Sour Cream Sauce

Ingredients

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Directions

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  • Thaw frozen corn, if using, and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil. Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.

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  • In a medium bowl, combine flour, cornmeal, baking powder, salt and baking soda. In a 2-cup glass measure, combine milk and buttermilk.

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  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and egg; beat until well-combined. Alternately add flour mixture and milk mixture, beating on low speed after each addition just until combined. Stir in corn.

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  • Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, spread about 2 tablespoons batter into a circle about 2 inches in diameter.

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  • Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. Serve with Tomato and Sour Cream Sauce. If you like, garnish with cherry tomatoes and chives.

Nutrition Facts (Smoked Corn Cakes with Tomato and Sour Cream Sauce)

242 calories; total fat 10g; saturated fat 6g; cholesterol 47mg; sodium 414mg; carbohydrates 34g; fiber 2g; protein 6g; vitamin a 583IU; vitamin c 5mg; calcium 101mg; iron 1mg.

Tomato and Sour Cream Sauce

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Directions

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  • In a medium bowl, combine sour cream, cherry tomatoes, chives, shallots, salt and pepper.

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Smoked Corn

Ingredients

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Directions

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  • Remove husks and silks from ears of corn. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover; drain before using. In a smoker, arrange preheated coals, drained wood chunks and water pan according to the manufacturer's directions. Pour water into pan. Place corn on the grill rack over water pan. Cover; smoke about 60 minutes or until tender. Cut kernels from ears of corn.

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